We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

Tony Tan embodies the best of culinary multiculturalism, as does his scrambled eggs with curry leaves, which uses the Indian ingredient ghee.

Pistou is Provence's version of Italian pesto, minus the nuts. Although it's most often associated with soupe au pistou, a vegetable soup that is almost magically transformed by a spoonful of pistou added to your bowl at...

A dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh).

American chefs are beginning to discover the virtues of Maras and Urfa peppers.

Tired of the same old tuna sandwich? Try this mayoless version—it just may be the best we’ve ever tasted.

Moderately priced avruga caviar (smoked herring roe from Spain) gives cooks a chance to throw caution to the wind and experiment.

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the...